Meyer Lemon Pound Cake
A delightful treat with bright, citrusy flavor, this Meyer Lemon Pound Cake combines a tender crumb with sweet Meyer lemons, perfect for any occasion.
Ingredients
For the Cake
- 1 cup unsalted butter, softened Ensure it's at room temperature.
- 2 cups granulated sugar Adds sweetness and moisture.
- 4 large eggs Provide structure and stability.
- 3 cups all-purpose flour Serves as the cake's foundation.
- 1 teaspoon baking powder Helps the cake rise.
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt Balancing flavor.
- 1 cup sour cream Gives cake a tender texture.
- Juice and zest of 2 Meyer lemons Imparts bright citrus flavor.
- 1 teaspoon vanilla extract Compliments lemon flavor.
For the Glaze
- 1 cup powdered sugar Mixed with Meyer lemon juice.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease and flour a bundt or loaf pan.
- In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 4 to 5 minutes.
- Add the eggs one at a time, mixing well after each addition.
Mixing the Batter
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry mixture to the creamed mixture, alternating with the sour cream.
- Gently fold in the lemon juice, zest, and vanilla extract.
Baking
- Pour the batter into the prepared pan and smooth out the top.
- Bake for 60 to 70 minutes or until a toothpick inserted in the center comes out clean.
- Cool in the pan for 10 to 15 minutes before inverting onto a wire rack.
Glazing
- Whisk together the powdered sugar and enough Meyer lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Notes
For best results, use room temperature ingredients. Meyer lemons can be substituted with regular lemons, adjusting sugar as needed. Store in an airtight container for up to a week, or freeze for up to three months.